I used to eat rice plain when I was a kid. Straight-up, white jasmine rice with no salt, no soy, nothing. I was one of those super-picky eaters and plain rice was my dinner most nights, which exasperated my mom to no end. When I was feeling adventererous, I’d pour whatever Chinese soup we were having over the rice and eat soupy rice.

Even better than soupy rice is when rice is cooked in broth; the flavours soak right into each individual grain making them explode with flavour. Mike came up with an idea for ramen rice, so I took it and ran with it.

Ramen rice is rice cooked with ramen broth instead of water then topped with whatever you’d top your ramen with. I topped ours with roasted pork shoulder, edamame, corn, and a soft boiled egg. I pan-fried the corn and edamame with some miso butter to add a bit of extra umami kick.

This is kind of a throw it together kind of dish, so I don’t really have a recipe; I just cooked rice with ramen broth instead of water in my rice cooker. As an owner of a rice cooker, I never make rice in a pot. I did it once, out of desperation while I was on vacation in Mexico, but at home the rice cooker is my friend.

If you don’t have massive amounts of frozen ramen broth in your freezer, this recipe works equally well with chicken or your favourite stock. If you’ve never had rice cooked in broth before, you’re in for a treat!

I have Da-Tong, which is a Taiwanese brand. It is the kind you have to put water in with the rice, and outside the pot. But it is amazing! And it comes with a separator-rack so you can steam something on top with it and have a one-cooker meal. I generally steam chicken, fish or chawan mushi with it.

Chawan mushi – just beat eggs, bit of salt and chicken broth. Steam exactly with the rice and every time it has come out to perfect, smooth, custard-y goodness! (From your previous post hehe)